Pan-Seared Chicken Sausage with Tangy Cabbage and Butternut Squash-Apple Puree
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Pan-Seared Chicken Sausage with Tangy Cabbage and Butternut Squash-Apple Puree

Pan-Seared Chicken Sausage with Tangy Cabbage and Butternut Squash-Apple Puree

Tonight, we’re taking the classic combo of sausage, sauerkraut, and potatoes to the next level. In lieu of mashed potatoes, sweet apple and squash team up for a deliciously creamy puree. Topped with tangy sautéed cabbage and juicy chicken sausages, this is German comfort food at its best.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

12 ounce

Chicken Sausage

8 ounce

Butternut Squash

4 ounce

Shredded Red Cabbage

1 unit

Veggie Stock Concentrate

¼ ounce


2 tablespoon

Red Wine Vinegar

2 clove


1 unit


Not included in your delivery

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories478 kcal
Energy (kJ)2000 kJ
Fat22 g
Saturated Fat0 g
Carbohydrate40 g
Sugar0 g
Dietary Fiber7 g
Protein36 g
Sodium1546 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan


Prep the ingredients

Cut the butternut squash into 1/2-inch cubes. Peel, core, and dice the apple into ½-inch cubes. Place the apple and butternut squash in a large pot with a large pinch of salt and enough water to cover. Bring to a boil and cook for 20-25 minutes, until very tender.

Cook the chicken sausages

Heat 1 tablespoon oil in a large pan over medium-high heat. Add the chicken sausage to the pan and cook 6-7 minutes, rotating occasionally, until browned on all sides. Set aside to rest for 5 minutes.


While the sausage cooks, prep the remaining ingredients: mince or grate the garlic. Chop the parsley, reserving a few leaves for garnish.

Cook the tangy cabbage

Add the cabbage and red wine vinegar to the same pan you cooked the sausage in. Cook over medium-high heat for 5-6 minutes, tossing occasionally, until soft. Add the garlic to the pan and cook another 1-2 minutes. Stir the chopped parsley into the pan and season with salt and pepper.

Make the puree

When the squash and apple are tender, drain and return to the same pot. With a potato masher or fork, mash the squash and apple until very smooth. Season with salt and pepper.


Plate the squash and apple puree, then top with the cabbage and chicken sausages. Garnish with reserved parsley leaves and enjoy!